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Submitted by M5Simchi You know I always thought potato kugal is so easy to make. But really?! Are there any rules? Nope! Except if you have rules that help you understand how to get the right texture so that it will be just what your husband is looking for lekoved shabbos! I am writing this as a guide for balabustas so that they know why their kugal is coming out dry or just not right. It’s not hard to follow but everything just takes time till you get it right. The key ingredient is the eggs. It’s what keeps the potatoes together. Ever wonder why some kugals have like a pudding on the bottom? it’s the eggs mixing with the potato juice that you put in food processor. It’s actually my favorite part. So if your kugal comes out dry, the answer is because there is not enough eggs. Once you know how much eggs you need for the amount of potatoes you are making everything else should fall into place.
1 cup oil
1 and 1/2 teaspoons salt
1/4 teaspoon baking powder (optional)
1/2 teaspoon black pepper
4 Russet Baking potatoes
5 or 6 eggs
Preheat oven to 400°F.
Place ingredients in food processor. You may grate them as well for a thicker kugal.
You don’t need to overprocess the potatoes. 1 min should be fine.
Place in a lined parchment pan and bake for about an hour until browned at the top.
Enjoy!
Trick: You can pre cut the peices evenly by letting it cool and the using a cutting board to flip the kugal over on its belly and cutting it bottom up into even squares.
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